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Dill Pickle Creamy Chicken Pasta

Instant Pot chicken cooked in dill pickle juice and then tossed in a creamy pickle pasta sauce. This is a new winner in my house!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 5
Calories 448kcal
Author foodnessgracious


  • 2 cups dried penne pasta
  • 2 tbsp canola oil
  • 1 1/2 lbs skinless chicken breasts chopped into cubes
  • 1 3/4 cups dill pickle juice a 24oz jar of pickles should be enough
  • 1 cup heavy cream
  • 2 tbsp cornstarch
  • 2 tbsp water
  • Sea salt and black pepper to taste
  • 3 kosher baby dill pickles diced to garnish
  • 1/2 cup grated Parmesan cheese


  • Bring a pot of water to a boil and cook the pasta using the directions on the box, drain and set aside.
  • Set your Instant Pot to brown/sauté and add the oil.
  • Add the cubed chicken and brown.
  • Add the pickle juice and switch the setting to poultry-high pressure for 12 minutes.
  • Once the chicken is cooked, release the pressure and scoop the chicken from the pickle juice with a slotted spoon to a plate, leaving behind the liquid.
  • Switch the Instant Pot back to sauté and bring the juice to a simmer.
  • Add the heavy cream and whisk until simmering again.
  • Combine the cornstarch and water in a small bowl and add to the cream whisking until thickened.
  • Add the chicken and the pasta back into the Instant Pot and stir to combine everything.
  • Serve at once adding some grated Parmesan and diced pickles on top of each serving.


Calories: 448kcal | Carbohydrates: 11g | Protein: 34g | Fat: 30g | Saturated Fat: 14g | Cholesterol: 161mg | Sodium: 1572mg | Potassium: 552mg | Sugar: 1g | Vitamin A: 825IU | Vitamin C: 1.9mg | Calcium: 149mg | Iron: 0.6mg